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I love our Sunday steak night’s. Hubby isn’t a huge fan of sauce with steak, but he is a Jack Daniel’s fan so I thought I would try this sauce and boy was it a hit. We almost licked the plate it was that good! I didn’t use the Mesquite-Aged Whiskey I just used Jack Daniel’s and I didn’t add the liquid smoke since we grilled our steak. If you cook the steak indoors in a pan I would add the liquid smoke.

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Smoked Whiskey Cream Sauce
(Adapted from Fine Texas Cuisine by Jon Bonnell)
1 serving

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1 tablespoon butter
1 small shallot, finely chopped
1 clove garlic, chopped
2 tablespoons plus 1 ½ teaspoons McKendrick’s Mesquite-Aged Whiskey (Jack Daniel’s plus 1 drop liquid smoke may be substituted)
¼ cup heavy cream

In a small pan, add the butter, shallot, and garlic.

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Sauté until lightly brown and then add the whiskey. Be careful to do this away from the flame, because the whiskey will flame. If using an electric range, light with a match and stand back.

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After whiskey has burned out, add the cream and reduce to a slightly thick consistency that will coat the steak.

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Pour the sauce directly over the cooked steak, allowing the sauce to run down all sides and serve.

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